Coconut Shrimp Noodles

Prep 15 min
Total 20 min
Serves 4



1 cup
light coconut milk
1 tsp
1/4 cup
lime juice, (about 2 limes)
2 tbsp
packed brown sugar
4 tsp
1 tsp
red onion, sliced
frozen large shrimp, thawed and peeled
3 cups
snow peas, trimmed
1/4 cup
thinly sliced basil


1. Bring 6 cups water to a boil in a large pot. Add noodles, then remove from heat and let stand, stirring occasionally, until just tender, 7 to 9 min. Drain well. Meanwhile, in a small bowl, whisk coconut milk with lime zest and juice, brown sugar, fish sauce and hot pepper flakes.

2. Heat a large non-stick frying pan over medium-high. Add oil, then onion. Cook until almost softened, 3 min. Add shrimp and cook until it turns pink, 2 to 3 min. Add snow peas, coconut milk mixture and noodles. Cook until noodles are heated through, 1 to 2 min. Remove from heat and stir in basil.

Kitchen Tips
Look for rice noodles that are about 1/4 in. wide.

For a sustainable option, look for shrimp with the Ocean Wise or Marine Stewardship Council label.


Calories 390, Protein 21 g, Carbohydrates 59 g, Fat 6 g, Fibre 4 g, Sodium 983 mg. Excellent source of B12, niacin, folate and zinc
Recipe Collections
Latest Recipes